Winter Foraging

Food  & Wine interviewed chefs David Levi at Vinland and Justin Walker at Earth about ingredients they forage throughout the winter in Maine.

Though his restaurant, Earth, is closed in the off-season, Walker gets inventive with wild Maine moss in winter. “We have a lot of reindeer moss growing on the Hidden Pond property,” he says. “It grows on ledgy areas. If it’s frozen you can reconstitute it in water, or you can burn it into an ash, which you can do a zillion things with. Or you can fry it. It’s very interesting fried,” he says. “But it’s just an addition—you don’t eat a pile of reindeer moss, unless you’re at Noma.”

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